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Tuesday, March 11, 2008

Cooking with Kelly: Meatloaf muffins

As a kid, I always asked my mother, exasperated, "What part of the cow does the loaf come from?"

I do not like meatloaf.

But for Tim's birthday, I made it. Not that I was particularly happy about the endeavor, but I deal.

So to make this a little less scary than the slices I remember as a kid, I went with something a little different. Here's what you need:

1 and 1/3 pounds ground beef (I go with 85 percent lean)

1 small onion, finely diced

2 tablespoons salsa

2 cloves garden, finely chopped

1/2 cup ketchup

1 cup barbecue sauce

2 tablespoons worcestershire sauce

1 cup regular bread crumbs

1 egg

1/2 cup Parmesan cheese

Put the meat in a bowl and add onion, garlic and salsa. Throw in bread crumbs and the egg lightly beaten. Mix the ketchup, sauce and worcestershire sauce and put half in bowl and save half. Add the Parmesan and then mix until just incorporated. Divide them into six or 12 equal portions, depending on your muffin tin. After placing them in the muffin tins, brush the tops with the remaining ketchup mixture. Bake in a preheated, 450-degree oven for 20 to 50 minutes, depending on if you went with the 12 or six muffin tin model. The top should be crusted and crunchy.